7 Healthy soups ideal for starters, packed lunches or dinner.
Easy, packed full of nutrients and delicious with freshly baked crusty bread, you can’t help but love a big bowl of steaming soup
1 In a large saucepan, sweat 1 large diced onion in 2 tbsp oil until soft. Add 1 crushed garlic clove and fry for 1 minute. Add 500g cooked vinegar and 750ml stock. Bring to the boil then simmer for a few minutes before blending and serving with croutons.
2 Heat 2tsp oil in a pan and fry 2 sliced leeks for 3-4 minutes. Add 350g sliced new potatoes, 2 stock cubes, 550ml water and 450ml semi-skimmed milk and season. Cover and simmer for 15-20 minutes. Liquidise half the soup and stir in the remaining soup.
3 Heat 1 lt stock and add 150g podded broad beans, 150g shelled peas and 150g sliced green beans. Simmer for 3-4 minutes then remove from heat. Add 1 bunch each chopped mint. coriander and fiat-leaf parsley, 2 sliced spring onions and the juice of 1/2 lemon. Season and serve.
4 Fry 1kg chopped shaliots gently in 175g butter for 10 mins. Add 25g chopped garlic. 20g chopped thyme. 10g sugar and 20g salt. Pour in 1.75 lt stock and bring to the boil and simmer for 5-10 minutes then add 250 ml double cream. Bring back to the boil and blend. Drizzle with fresh vegetarian pesto and serve.
5 Heat 1 tsp oil in a pan and saute 1 chopped onion until soft. Add 2 crushed garlic cloves, 1 peeled and diced potato and 1 bay leaf. Cover and cook for 5 mins, stirring from time to time. Add. 200g Tenderstem cut into 2-3 cm pieces to the pan along with 1 lt stock, bring to a simmer and cook for 5 mins. Crumble in 150g vegetarian Doclelatte cheese and serve, with the bay leaf removed.
6 Heat 1 tbsp oil in a pan and fry 1 chopped onion, 450g sliced carrots and 1 crushed garlic clove until soft. Stir in 1 tsp ground coriander and season, cook for 1 minute. Add 1.2 lt stock, bring to the boil and simmer for 20 mins. Stir in 3 tbsp chopped fresh coriander. Blend, add a squeeze of lemon juice and grated nutmeg. Serve with a swirl of cream.
7 Heat 25g butter in a saucepan and fry 1 finely chopped onion until soft. Add 400g podded peas and 600ml stock and bring to boil before simmering for 7 mins. Reserve a few whole peas for garnish. Then puree the rest of the soup. Transfer to a clean pan. Then whisk in 75g mascarpone, 2 tbsp chopped mint leaves and 2 tsp lemon juice. Season and chill until ready to serve cold and garnished.